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Crab Cakes Recipe

Crab Cakes Recipe

"My family really likes crab cakes but always thought they had too much breading and not enough crab. So I experimented until I found the right light combination," says Kathy Buchanan of Hartsville, South Carolina. "This recipe is so good, you can serve it as an appetizer or a main dish."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:9 servings


  • 1 egg, lightly beaten
  • 1/4 cup fat-free mayonnaise
  • 1/2 cup soft bread crumbs
  • 2 green onions, finely chopped
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 6 tablespoons seafood cocktail sauce


  • 1. In a bowl, combine the first eight ingredients. Add crab; mix gently. Shape rounded tablespoonfuls into 2-in. patties.
  • 2. In a large nonstick skillet, cook patties in butter and oil over medium heat for 3-4 minutes on each side or until golden brown. Serve with seafood sauce. Yield: 9 servings.

Nutritional Facts

3 crab cakes with 2 teaspoons seafood sauce equals 139 calories, 5 g fat (1 g saturated fat), 94 mg cholesterol, 547 mg sodium, 7 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 fat.

Reviews for Crab Cakes

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Reviewed Jan. 2, 2012

"This was my first time making crab cakes. They turned out pretty well. I used a 1/4 of a yellow onion instead of the green onions. I also used imitation crab and it did stick together for me. I will make this again!"

Reviewed Aug. 31, 2011

"It was my first time making crab cakes. I used fresh crab meat. They were excellent. I will make them again using this recipe"

Reviewed Jul. 24, 2011

"I used the canned crab meat and it was very watery and unstable. I had to add more bread crumbs to give it more consistency. I also added celery and red onion instead of green onion and it was very good. Still needs some tweeking but over all they were good."

Reviewed Jun. 3, 2010

"Did not hold together very well after the first side was brown. Tried adding an egg and more crumbs to remaining batch. Recipe needs work. Was not very tasty."

Reviewed Sep. 9, 2009

"this is the only recipe I use for my crab cakes, as we live near the water and always have dungeness crab when in season, I always use fresh crab, I do add about 2 teaspoons of "old bay" seasoning to the recipe. my family loves it!"

Reviewed Feb. 26, 2009

"I tried this with imitation crab meat and it didn't work out as well. The crab meat at my local store is $10 per 6 oz, so it wasn't economical to buy real crab meat. I think next time I will try to downsize the recipe to just one bag of crab meat and try it that way."

Reviewed Dec. 1, 2008


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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.